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Corn Starch

Corn starch, sometimes referred to as corn flour, is acarbohydrate extracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes. In the kitchen, corn starch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Corn starch can be mixed into cool or room temperature liquids and then heated to cause a thickening action. Corn starch is often preferred to flour as a thickener because the resulting gel is transparent, rather than opaque. Corn starch is also relatively flavorless compared to flour and provides roughly two times the thickening power. Corn starch can be substituted at half the volume of flour in any recipe that calls for flour as a thickening agent. Corn starch is also used as an anti-caking agent. Shredded cheese is often coated with a thin dusting of corn starch to prevent it from clumping in the package.